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Dessert

Almond Tart

A sweet tart made with butter, sugar, ground almonds, flour, and a milk batter, topped with icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Tart

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. Mix the butter and sugar together until creamy.

  3. Add the egg and ground almonds, then mix in the flour and baking powder.

  4. Add enough milk to achieve a smooth batter.

Bake and finish

  1. Line tart tins with the pastry and fill them halfway with the mixture.

  2. Bake for 10 to 15 minutes until golden.

  3. To make the icing, mix icing sugar with a pinch of cream of tartar and a little milk until thick.

  4. Once baked, cover the tarts with icing and place a jujube sweet on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creamed with sugar to trap air and give the tart a tender, rich crumb.
Sugar
Sweetens the tart and helps creaming hold air for a lighter texture.
Eggs
Binds the batter and adds structure and richness as it sets.
Ground almonds
Adds moisture, nutty flavour and a tender, slightly dense texture.
Flour
Provides the main structure that holds the batter together when baked.
Baking powder
Releases gas in the oven so the batter rises and becomes lighter.

The step that matters

Fill the tins only halfway. Batter rises and spreads in the oven, so overfilling can cause spillover and an uneven, dense or misshapen tart.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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